Steamed Carrot Cake with Sweet Potato Ice Cream is inspired by one of Singapore’s most notable savory dish, the Carrot Cake.
“My inspiration for this dessert isn’t actually a dessert at all, but a name. When visiting the hawker centres in Singapore, I would enjoy eating “carrot cake” which in fact is a steamed daikon radish side dish and about as far from a dessert that you can get. I love the idea that what I know of as carrot cake is completely different from the hawker version, so I’ve created a dessert where the carrot cake is closer in taste to the dessert I’ve grown up with, but with inspiration taken from the steaming technique, and a little savoury spice addition.” ~ Anna Olson
Read about my experience learning from this Celebrity Chef.
Anna’s version of the carrot cake is incredibly easy to replicate even for a relatively untrained home cook such as myself. When I showed this picture to my hubby, he could not believe that I made it. This dish is so easy to replicate that I am confident enough to teach it to my 10-year-old daughter, who is more keen to cook than I am. For a newbie cook like me, that says a lot about Anna’s recipes.
Aside from the ease of the cooking, I also like that Anna uses natural honey instead of sugar in her recipes. And because the cake is steamed, you don’t get that bloated feeling you sometimes get from eating too much cake. So it is an easy to follow recipe and healthy to boot. Win-win on all fronts.
If you will like to try this recipe at home, here are the ingredients and instructions from Anna Olson.
|Yield: 6 servings|
Prep Time: 20 minutes
Cook Time: 40 minutes
Remove the ramekins immediately onto a cooling rack, and cool the cakes for at least 30 minutes before serving, or they can be served at room temperature.
To serve, run a palette knife around the inside edge of each ramekin and turn the cake out onto a plate. The cake can be served on its own, or with a scoop of ice cream, crème fraiche and/or caramel sauce.
SWEET POTATO ICE CREAM
As this is a Singapore-Philippines inspired dish, Anna taught us to make sweet potato ice cream to top it off. Since I do not own this gorgeous ice-cream making machine shown in the picture, I guess I will be serving my carrot cake with normal store-bought vanilla ice-cream.
|Yield: 4 cups |
Prep Time: 10 minutes, plus freezing
Cook Time: 1 hour
Anna scooping the ice-cream for us to try on our carrot cake.
Catch Anna in action!
Tune in to Anna’s new show,Inspired with Anna Olson which premieres onFriday, 29 July @ 9pm onAsian Food Channel (Starhub Ch435).
- Master Cooking Class With Anna Olson
- Shrimp & Coconut Risotto With Pickled Jalapeno
- Beef Carpaccio with Pho Flavours
- Steamed Carrot Cake with Sweet Potato Ice Cream
Till our next post, love yourself, love one another.